Perfect Chicken Noodle Soup

My Mom made a delicious version of this soup when we were growing up, and I’ve made it for my family for years now as well. I’ve changed it up many times, tried new things, and finally feel like my girls and I have perfected this particular recipe! Perfect Chicken Noodle Soup is ideal for a cold, rainy, or snowy day! It pairs well with fresh bread smothered in butter and lightly toasted under the broiler. Just add a Harry Potter marathon and some couch snuggles to the mix and you’ve got the perfect, cozy day! Enjoy! xo Lindsey

Perfect Chicken Noodle Soup

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Perfect Chicken Noodle Soup
Cook Time 1 hr 30 mins

Ingredients
  

  • 1 Whole Chicken – cut up
  • 2 32 oz Boxes of Chicken Stock
  • 2 tbsp Olive Oil
  • 2 tbsp Salt – and more to adjust final product.
  • 1 tbsp Ground Black Pepper
  • 4 cups Celery – chopped
  • 4 cups Carrots – chopped
  • 4 Bay Leaves
  • 7 cups Water
  • 5 cubes Chicken Bouillon
  • 1 tbsp Italian Seasoning
  • 1 tbsp Lemon Pepper Seasoning
  • 1 tsp Cayenne Pepper
  • 8 oz Cream Cheese
  • 1.5 cups Parmesan Cheese – Grated (fresh if possible)
  • 1 cup Heavy Cream
  • 12 oz Egg Noodles – Wide
  • 2 tbsp Minced Garlic

Instructions
 

The Chicken Comes First

  • Preheat your oven to 350°
  • Drizzle Olive Oil on your chicken pieces then salt and pepper both sides and place on a sheet pan
  • Bake for about 60 minutes or until internal temperature is 165°

While The Chicken Is Cooking

  • Chop all of your vegetables
  • Pour your chicken stock and water into the stock pot
  • Add the chicken bouillon cubes and bring to a boil, then turn down to medium.
  • Add your seasonings (Italian, lemon pepper, cayenne) and minced garlic
  • Add your Bay Leaves (use the big ones so you can fish 'em out easier)
  • Let this simmer for about 30 minutes

When The Chicken Is Done

  • Set the chicken off to the side to cool a bit
  • Bring your broth back to a boil and add your carrots. Let Boil for about 8 minutes.
  • Add your celery, and let boil for about 5 minutes.
  • Test your vegetables to make sure they've softened. This will depend on how thickly you sliced them and is totally a personal preference.
  • Remove your bay leaves using a slotted spoon
  • Using two forks pull the meat off the chicken bones and add to your broth. I also like to add the olive oil/chicken fat that's leftover in the pan.
  • Add your egg noodles and boil for about 5 minutes or until softened.
  • Cube your cream cheese and add to the broth.
  • Add your heavy cream
  • Add your parmesan
  • Stir and taste. This is the point I decide whether or not to add more salt. Just a little bit at a time, tasting in between. You can always add more, but you can't take it out.

Notes

In a hurry? Buy a rotisserie chicken and skip the first half of the recipe!
Lindsey Riel

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